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What people are saying - Write a reviewReview: Making Artisan ChocolatesUser Review - Kelly - GoodreadsVery interesting -- lots of nice tips and some excellent recipes. I have my doubts about his truffle making techniques. I wonder if he works in some frigid commercial kitchen? Read full review Review: Making Artisan ChocolatesUser Review - Kate - GoodreadsOne thing I wish Schotts had explained was how his dipped squares look so $%^ing PERFECT. Here are some wonderful things about this book, for the novice or moderately-experienced chocolatier: 1) He is ... Read full review Related books
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Common terms and phrases29 percent white 38 percent milk 64 percent bittersweet baking sheet balsamic vinegar candy thermometer placed caramel check the temperature chocolate liquor chocolate TEMPERED chopped chocolate cocoa butter cocoa powder confections cook over medium-high cooled corn syrup create dark chocolate dip and decorate EASY Yield freezer ganache has reached ganache sit Grand Marnier granulated sugar Guittard Chocolate Company hazelnut praline heavy cream heavy-bottomed saucepan ingredients layer Let sit Let the ganache light corn syrup medium-high heat medium-size bowl melt the chocolate minutes molded shells nuts Once the ganache ounce or full ounces or 1/4 parchment paper pate de fruit percent bittersweet chocolate percent milk chocolate percent white chocolate piece plastic wrap pounds 906 g purée raspberry reached 95°F recipe release any trapped Remove from heat room temperature salted butter Silpat sit overnight small offset spatula stir tablespoons 21 taste teaspoon 7 g tempered chocolate toasted trapped air bubbles Bibliographic information
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